Butter Bean Curry

Doug and I follow an 5/2 principle.  We eat very healthy food and exercise regularly during the week, but on the weekend we can let go a bit and indulge if we want.  So overall we live a very balanced, healthy lifestyle but if we want some ice cream or a nice cheesy pizza we don’t beat ourselves up about it.  This way we can enjoy the treats we allows ourselves without feeling guilty, because thats what the weekend is for.  That said, we don’t eat junk/fast ever and we rarely eat sugar or extremely processed food.  If I am going to indulge I want it to be quality food.

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With that in mind, it has been the most amazing weekend in Cape Town, with absolutely perfect weather.  Doug and I found a new restaurant on Friday night, Manos.  We both had such a great meal, sharing tempura prawns for start then grilled calamari and a greek salad for me and ribs with a baked potato for Doug.  The service was amazing as well.

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On Saturday we carried on with the good food at the Oranjezicht City Farm Market, which is now at Leeuwenhof, the premiers’ residence.  Helen Zillie – thank you and please keep the market at Leeuwenhof!!! Such a great market on beautiful grounds and, of course, delicious food.  We started with a healthy immune booster juice (beetroot, orange, carrot and ginger) coupled with some not so healthy but equally delicious samosas.  Apparently (according to Doug) if the samosa seller is wearing a Western Province rugby supporters shirt, the samosas are legit.  After a cappuccino we got IYO burgers, Doug went for the Whiskey Braai-BQ and I went for the Bahn Mi Burger – so juicy and delicious!  What a great morning eating great food in the sun with friends.

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Now on to the bean curry.  I made it as a quick, one pot wonder lunch during the week and it turned out so delicious I had to share!  Lovely subtle spices, with coconut cream and the big butter beans.  Most of the ingredients will be in the average cupboard, so no shopping is required! This curry, wrapped in a roti with fresh coriander, is heaven! And it’s vegetarian and vegan, so it’s a perfect Meat-Free Monday meal.

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Serves 2

  • 2 Tbsp coconut oil
  • 1 onion, finely chopped
  • 1 chilli, seeds removed and finely chopped
  • 1 clove garlic, finely chopped
  • 2cm thumb of ginger, grated/finely chopped
  • 1/2 Tsp coriander powder
  • 1/2 Tbsp turmeric
  • 1 Tsp cumin seeds
  • 1 Tsp chilli powder
  • 1 Tsp mustard seeds
  • 2 Tomatoes, chopped
  • 1 tin butter beans*, drained
  • 1/2 coconut cream
  • Salt and pepper to season
  • Coriander and roti to serve
  1. Add the coconut oil to a pan/pot on medium heat
  2. Add the onion, garlic, chilli and ginger and cook until the onion is soft
  3. Add all the spices and cook for 3 minutes
  4. Add the tomatoes and a splash of water to help deglaze the pan and cook until the tomatoes are soft
  5. Add the butter beans and coconut cream and simmer for 10-15 minutes so that the gravy thickens
  6. Season to taste and serve with a roti and fresh coriander

NOTE: Curry always taste better is left, covered in the fridge, for a day to allow all the flavours to marinate.  Just reheat when read to eat *Butter beans are also called lima beans Screen Shot 2015-01-18 at 4.08.50 PM

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